CN104082642A - Preparing method of haw pulp - Google Patents
Preparing method of haw pulp Download PDFInfo
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- CN104082642A CN104082642A CN201410296144.6A CN201410296144A CN104082642A CN 104082642 A CN104082642 A CN 104082642A CN 201410296144 A CN201410296144 A CN 201410296144A CN 104082642 A CN104082642 A CN 104082642A
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- 238000000034 method Methods 0.000 title claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims description 22
- 241001092040 Crataegus Species 0.000 claims description 21
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 21
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 21
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 21
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 21
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 21
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 21
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 21
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 21
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 21
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000021028 berry Nutrition 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000007689 inspection Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 230000002950 deficient Effects 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 210000004204 blood vessel Anatomy 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 230000001093 anti-cancer Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 206010027476 Metastases Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- JMFSHKGXVSAJFY-UHFFFAOYSA-N Saponaretin Natural products OCC(O)C1OC(Oc2c(O)cc(O)c3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C1O JMFSHKGXVSAJFY-UHFFFAOYSA-N 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- MOZJVOCOKZLBQB-UHFFFAOYSA-N Vitexin Natural products OCC1OC(Oc2c(O)c(O)cc3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C(O)C1O MOZJVOCOKZLBQB-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- MDZKJHQSJHYOHJ-UHFFFAOYSA-N crataegolic acid Natural products C1C(O)C(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MDZKJHQSJHYOHJ-UHFFFAOYSA-N 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 1
- 230000009401 metastasis Effects 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 1
- PZKISQRTNNHUGF-UHFFFAOYSA-N vitexine Natural products OC1C(O)C(O)C(CO)OC1OC1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O PZKISQRTNNHUGF-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparing method of haw pulp, and belongs to the field of processing of foods. The preparing method of the haw pulp is characterized by comprising the steps of selecting materials, cleaning, softening, pulping, concentrating, tinning, sealing, sterilizing, sealing, cooling, wiping a tin, inspecting, and packaging so as to obtain a finished product. The preparing method of the haw pulp has the benefits of being rufous, sour, sweet, delicious, suitable for people of all ages and convenient to eat and has the unique haw aromatic flavour; in addition, the haw pulp is not only capable of softening blood-fat blood vessels and activating blood circulation to dissipate stasis but also has the effects of inhibiting blood lipids, reducing cholesterol and assisting to resist cancers.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of haw pulp.
Background technology
Hawthorn, rose family defoliation small arbor, bark lead, has light yellow hole skin, and sprig puce, is clustered at single leaf alternate on brachyplast.Blade width egg shape, corymb, floral white, the later stage is pink, has distinctive odor.Fruit is spherical, ripe rear peony, and surface has light color fleck.Matter is hard, and pulp is thin, and taste is micro-sour and astringent.
The effect of hawthorn: in haw berry, contain the multivitamins such as crataegolic acid, citric acid, malic acid and carbohydrate, calcium, iron, phosphorus, etc. multiple nutrients material.The lipolytic enzyme containing in haw berry can promote the food digestion of fats, promotes gastric secretion, also have long-pendingization of disappearing stagnant, activate blood circulation and disperse blood clots, softening blood vessel and sedation.Often eat haw berry and can also strengthen cardiac muscle, arrhythmia, adjusting blood pressure and cholesterol.The compound that also contains a kind of Vitexin in haw berry, all has certain inhibitory action to cancer cell tumor growth, propagation and infiltration metastasis, plays anticancer effect.If dyspeptic problem appears in human body, haw berry boils to eat together with rice, can be aid digestion, play again auxiliary anticancer effect.
New fresh haw berry is easily oxidized, and is difficult for storage, can realize the comprehensive utilization to haw raw material for being processed into hawthorn health-care sauce, instant, and be convenient to store, improve its economic worth.
Summary of the invention
The object of the invention is to solve the problem that hawthorn is difficult for storage, a kind of preparation method of haw pulp is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for haw pulp, is characterized in that: adopt to select materials → clean → soften → pull an oar → concentrate → tinning → sealing → sterilization → sealing → cooling → wipe the processing process of tank → inspection → packaging → finished product, concrete operation step is:
A, select materials: select ninety percent ripe, without rotting, the hawthorn of free from insect pests is raw material, haw pulp is not too strict to the requirement of raw material, can make raw material with making the broken fruit piece that can, preserved fruit reject; In the time using inferior raw material, use with fresh hawthorn collocation, the use amount of defective material must not exceed 1/3 of raw material total amount;
B, cleaning: the raw material of choosing is cleaned 4 ~ 5 times with clear water, except crude removal;
C, softening, making beating: the mass ratio of haw berry and water is 2: 1, be placed in jacketed pan and be heated to boiling, maintains fluidized state 35 ~ 40 minutes, and hawthorn is softened until while easily pulling an oar; Then filter while hot Ex-all carpopodium, fruit stone, pericarp, sepal with the bamboo sieve that aperture is 2 millimeters;
D, concentrated:
A. normal pressure concentration method: go out 50 kilograms of calculating of finished product by every pot, charge ratio is: 30 kilograms of pulps, 30 kilograms of granulated sugar, 3 kilograms, water; When concentrated, the sugar solubility of 30 kilograms of pulps and concentration 70% be placed in jacketed pan and stirred, then heat concentratedly, concentrated steam pressure general control, in 2 MPas, often stirs, and prevents that Jiao is burnt; When soluble solid content reaches 70%, when temperature is 110 DEG C, take the dish out of the pot immediately, tinning;
B. Vacuum Concentration method: hawthorn pulp is mixed in proportion container with the liquid glucose of the concentration 70% of respective numbers, and in the situation that compound reaches 80 DEG C, suction enters in vacuum concentration pot; In the time that vacuum is concentrated into soluble solid content and reaches 70%, abolish vacuum, more than steam pressure is increased to 0.28 MPa, while being heated with stirring to 100 DEG C, tinning takes the dish out of the pot rapidly;
E, tinning, sealing: tinning immediately after pulp takes the dish out of the pot, and in the time that temperature reaches 95 DEG C, carry out sealed cans;
F, sterilization, cooling: under 100 DEG C of conditions, sterilization 20 minutes, is cooled to normal temperature after sterilization;
G, wiping tank, inspection: after cooling, clean can body, package storage.
Beneficial effect: product of the present invention is bronzing, sweet and sour taste, the fragrant local flavor of tool hawthorn uniqueness; This product not only can softening blood vessel, activate blood circulation and disperse blood clots, and also has the blood fat of inhibition and raises, reduces cholesterol, auxiliary anticancer effect, all-ages, instant.
Detailed description of the invention
Embodiment 1
:
A preparation method for haw pulp, concrete operation step is:
A, select materials: select ninety percent ripe, without rotting, the hawthorn of free from insect pests is raw material, also can make raw material with making the broken fruit piece that can, preserved fruit reject; In the time using inferior raw material, use with fresh hawthorn collocation, the use amount of defective material must not exceed 1/3 of raw material total amount;
B, cleaning: the raw material of choosing is cleaned 4 ~ 5 times with clear water, except crude removal;
C, softening, making beating: the mass ratio of haw berry and water is 2: 1, be placed in jacketed pan and be heated to boiling, maintains fluidized state 35 ~ 40 minutes, and hawthorn is softened until while easily pulling an oar; Then filter while hot Ex-all carpopodium, fruit stone, pericarp, sepal with the bamboo sieve that aperture is 2 millimeters;
D, concentrated:
A. normal pressure concentration method: go out 50 kilograms of calculating of finished product by every pot, charge ratio is: 30 kilograms of pulps, 30 kilograms, brown sugar, 3 kilograms, water; When concentrated, the brown sugar solution of 30 kilograms of pulps and concentration 75% be placed in jacketed pan and stirred, then heat concentratedly, concentrated steam pressure general control, in 2 MPas, often stirs, and prevents that Jiao is burnt; When soluble solid content reaches 70%, when temperature is 110 DEG C, take the dish out of the pot immediately, tinning;
B. Vacuum Concentration method: hawthorn pulp is mixed in proportion container with the liquid glucose of the concentration 70% of respective numbers, and in the situation that compound reaches 80 DEG C, suction enters in vacuum concentration pot; In the time that vacuum is concentrated into soluble solid content and reaches 70%, abolish vacuum, more than steam pressure is increased to 0.28 MPa, while being heated with stirring to 100 DEG C, tinning takes the dish out of the pot rapidly;
E, tinning, sealing: tinning immediately after pulp takes the dish out of the pot, and in the time that temperature reaches 95 DEG C, carry out sealed cans;
F, sterilization, cooling: under 100 DEG C of conditions, sterilization 20 minutes, is cooled to normal temperature after sterilization;
G, wiping tank, inspection: after cooling, clean can body, package storage.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Embodiment 2
:
A preparation method for haw pulp, concrete operation step is:
A, select materials: select ninety percent ripe, without rotting, the hawthorn of free from insect pests is raw material, also can make raw material with making the broken fruit piece that can, preserved fruit reject; In the time using inferior raw material, use with fresh hawthorn collocation, the use amount of defective material must not exceed 1/3 of raw material total amount;
B, cleaning: the raw material of choosing is cleaned 4 ~ 5 times with clear water, except crude removal;
C, softening, making beating: the mass ratio of haw berry and water is 2: 1, be placed in jacketed pan and be heated to boiling, maintains fluidized state 35 ~ 40 minutes, and hawthorn is softened until while easily pulling an oar; Then filter while hot Ex-all carpopodium, fruit stone, pericarp, sepal with the bamboo sieve that aperture is 2 millimeters; The longan of stoning, matrimony vine are mashed into mud to add;
D, concentrated:
A. normal pressure concentration method: go out 50 kilograms of calculating of finished product by every pot, charge ratio is: 30 kilograms of pulps, 30 kilograms of granulated sugar, 3 kilograms, water; When concentrated, the sugar solubility of 30 kilograms of pulps and concentration 70% be placed in jacketed pan and stirred, then heat concentratedly, concentrated steam pressure general control, in 2 MPas, often stirs, and prevents that Jiao is burnt; When soluble solid content reaches 70%, when temperature is 110 DEG C, take the dish out of the pot immediately, tinning;
B. Vacuum Concentration method: hawthorn pulp is mixed in proportion container with the liquid glucose of the concentration 70% of respective numbers, and in the situation that compound reaches 80 DEG C, suction enters in vacuum concentration pot; In the time that vacuum is concentrated into soluble solid content and reaches 70%, abolish vacuum, more than steam pressure is increased to 0.28 MPa, while being heated with stirring to 100 DEG C, tinning takes the dish out of the pot rapidly;
E, tinning, sealing: tinning immediately after pulp takes the dish out of the pot, and in the time that temperature reaches 95 DEG C, carry out sealed cans;
F, sterilization, cooling: under 100 DEG C of conditions, sterilization 20 minutes, is cooled to normal temperature after sterilization;
G, wiping tank, inspection: after cooling, clean can body, package storage.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for haw pulp, is characterized in that: adopt to select materials → clean → soften → pull an oar → concentrate → tinning → sealing → sterilization → sealing → cooling → wipe the processing process of tank → inspection → packaging → finished product, concrete operation step is:
A, select materials: select ninety percent ripe, without rotting, the hawthorn of free from insect pests is raw material, also can make raw material with making the broken fruit piece that can, preserved fruit reject; In the time using inferior raw material, use with fresh hawthorn collocation, the use amount of defective material must not exceed 1/3 of raw material total amount;
B, cleaning: the raw material of choosing is cleaned 4 ~ 5 times with clear water, except crude removal;
C, softening, making beating: the mass ratio of haw berry and water is 2: 1, be placed in jacketed pan and be heated to boiling, maintains fluidized state 35 ~ 40 minutes, and hawthorn is softened until while easily pulling an oar; Then filter while hot Ex-all carpopodium, fruit stone, pericarp, sepal with the bamboo sieve that aperture is 2 millimeters;
D, concentrated:
A. normal pressure concentration method: go out 50 kilograms of calculating of finished product by every pot, charge ratio is: 30 kilograms of pulps, 30 kilograms of granulated sugar, 3 kilograms, water; When concentrated, the sugar solubility of 30 kilograms of pulps and concentration 70% be placed in jacketed pan and stirred, then heat concentratedly, concentrated steam pressure general control, in 2 MPas, often stirs, and prevents that Jiao is burnt; When soluble solid content reaches 70%, when temperature is 110 DEG C, take the dish out of the pot immediately, tinning;
B. Vacuum Concentration method: hawthorn pulp is mixed in proportion container with the liquid glucose of the concentration 70% of respective numbers, and in the situation that compound reaches 80 DEG C, suction enters in vacuum concentration pot; In the time that vacuum is concentrated into soluble solid content and reaches 70%, abolish vacuum, more than steam pressure is increased to 0.28 MPa, while being heated with stirring to 100 DEG C, tinning takes the dish out of the pot rapidly;
E, tinning, sealing: tinning immediately after pulp takes the dish out of the pot, and in the time that temperature reaches 95 DEG C, carry out sealed cans;
F, sterilization, cooling: under 100 DEG C of conditions, sterilization 20 minutes, is cooled to normal temperature after sterilization;
G, wiping tank, inspection: after cooling, clean can body, package storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410296144.6A CN104082642A (en) | 2014-06-27 | 2014-06-27 | Preparing method of haw pulp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410296144.6A CN104082642A (en) | 2014-06-27 | 2014-06-27 | Preparing method of haw pulp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104082642A true CN104082642A (en) | 2014-10-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410296144.6A Pending CN104082642A (en) | 2014-06-27 | 2014-06-27 | Preparing method of haw pulp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104082642A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886426A (en) * | 2015-05-16 | 2015-09-09 | 张俊辉 | Processing method of momordica grosvenori jam |
| CN105341827A (en) * | 2015-11-04 | 2016-02-24 | 石瑞 | Haw jam and making method thereof |
| CN107535916A (en) * | 2017-09-28 | 2018-01-05 | 广西靖西梁鹏食品有限公司 | A kind of Quick production method of haw food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141731A (en) * | 2013-03-20 | 2013-06-12 | 柴德维 | Processing method of hawthorn jam |
| CN103734569A (en) * | 2013-12-24 | 2014-04-23 | 周伟 | Haw pulp and preparation method for same |
-
2014
- 2014-06-27 CN CN201410296144.6A patent/CN104082642A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141731A (en) * | 2013-03-20 | 2013-06-12 | 柴德维 | Processing method of hawthorn jam |
| CN103734569A (en) * | 2013-12-24 | 2014-04-23 | 周伟 | Haw pulp and preparation method for same |
Non-Patent Citations (1)
| Title |
|---|
| 严泽湘: "《野菜野果食品加工技术与工艺配方》", 31 January 2004 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886426A (en) * | 2015-05-16 | 2015-09-09 | 张俊辉 | Processing method of momordica grosvenori jam |
| CN105341827A (en) * | 2015-11-04 | 2016-02-24 | 石瑞 | Haw jam and making method thereof |
| CN107535916A (en) * | 2017-09-28 | 2018-01-05 | 广西靖西梁鹏食品有限公司 | A kind of Quick production method of haw food |
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